Back to Cheesy Potato Soup

Print Options


Card Sizes


Cheesy Potato Soup Recipe

We like to eat hot bowlfuls of this cheesy soup often throughout the winter. It sure warms you through on a cold and dreary day.—Doris Self, Greensboro, North Carolina
TOTAL TIME: Prep/Total Time: 30 min. YIELD:5 servings


  • 1 cup diced peeled potato
  • 1/2 cup shredded carrot
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1-3/4 cups reduced-sodium chicken broth
  • 3 tablespoons cornstarch
  • 1-3/4 cups fat-free evaporated milk
  • 1 cup (4 ounces) finely shredded reduced-fat cheddar cheese


  • 1. In a large saucepan, combine the first five ingredients. Cover and simmer until potato is tender, about 12 minutes.
  • 2. Mash mixture with a potato masher. Combine cornstarch and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheese until melted. Yield: 5 servings.

Nutritional Facts

One 1-cup serving equals 199 calories, 5 g fat (0 saturated fat), 20 mg cholesterol, 153 mg sodium, 24 g carbohydrate, 0 fiber, 16 g protein. Diabetic Exchanges: 1 meat, 1 fat-free milk, 1/2 starch.